I love all kinds of cookies. Not only do I love to eat them, I also love to bake with it.
This recipe using Byron Bay Cookies Triple Choc Fudge is amazing. The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent. Please try! If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse. Best eaten with a spoon straight out of the fridge :)
480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing
100g butter melted and extra for greasing
250g dark chocolate melts
500g spreadable cream cheese
1/2 cup caster sugar
1 tbs plain flour
300ml thickened cream
120g cherry jam
300ml thickened cream (whipped) for serving (optional)
Fresh cherries for serving
Lightly grease and line the base of 22cm spring-form pan with baking paper.
Process the cookies until fine crumbs form. Add melted butter and process until well combined. Press mixture into the base of pan. Refrigerate for 30minutes.
Preheat oven to 180degC (160degC fan forced)
Melt chocolate in a bowl over boiling water until just melted. Stir and set aside.
Using an electric hand beater, mix cream cheese and sugar until light and fluffy. Beat in eggs, 1 at a time, and add flour.
Add melted chocolate and cream and crumble the remaining 120g cookies. Stir through mixture and swirl through cherry jam. Spoon mixture onto biscuit base.
Place cheesecake onto middle rack of oven and bake for 45 minutes. Allow to cool in oven with door ajar for 1 hour.
To serve cheesecake, release from spring-form pan and transfer to serving plate. Decorate with cream or fresh cherries.